Mozzarella Mac Deep Dish Pizza

• Vegetarian

• Produce

  • 1/2 cup Artichoke hearts
  • 1 cup Baby kale or whatever greens
  • 1 tsp Powdered garlic
  • 3 tbsp Sun dried tomatoes

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1/4 cup Black olives, pitted and sliced
  • 1 1/2 cup Tomato sauce

• Pasta & Grains

  • 2 cup Pasta, dried

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 1 cup All-purpose flour, unbleached
  • 1 Corn meal
  • 1 1/2 tsp Italian seasoning, dried
  • 1/2 tsp Italian seasoning
  • 1 Salt
  • 1 tsp Sugar
  • 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Dairy

  • 1 1/2 cup Daiya mozzarella shreds

• Liquids

  • 1/2 cup Vegetable broth or water
  • 1/2 cup Water

Found on veganyackattack.com

Description

Directions

• Stir the sugar and active dry yeast into the warm water until it dissolves. Set aside and let it rise for 12-25 minutes.
• Sift the dry ingredients together in a large bowl. Once the yeast is ready, pour it into the bowl, along with the olive oil. Knead the dough on a surface dusted with flour, for 3 minutes.
• Place the dough ball in an oiled bowl, cover with a damp cloth, for 30 minutes.
• (Start on the mac n cheese and marinara)
• Preheat oven for 425ºF.
• Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about 1/4” thick; then carefully stretch the dough out with your hands until it is about 14″ wide.
• Press the dough into a 9 springform pan that has a light coating of oil, and bake for 5 minutes. Keep an eye on the crust to make sure that no large air bubbles form. If they do, carefully poke them with a knife.
• Take the crust out of the oven, spread the mozzarella mac out over the bottom, layer the toppings and end with the marinara sauce and brush a little olive oil onto the crust. Bake for an additional 18-20 minutes.
• Once the crust is nice and golden, let the pizza cool for a couple of minutes and take off the springform wall.
• Slice with a sharp knife and serve!
• Cook the pasta according to the package instructions, drain and then rinse in cool water.
• Puree the Daiya shreds, cashews, and vegetable broth in a blender until completely smooth. Seriously, suuuper smooth.
• Place the pasta back in a pot over low-medium heat and stir in the mozzarella mixture. Cook for 5 minutes, then set aside until the crust is baked.
• Place all of the ingredients into a small pan over medium heat. Stir until evenly combined and simmer for 3-5 minutes to thicken slightly.
• Take off of heat and set aside until ready to use.